Grassfed Oxtail

Three hours in a covered pot and it turns into something else entirely.

Oxtail is the tail, cut into meaty bone-in sections. Every piece carries marrow, meat, and a heavy load of connective tissue, and all of that breaks down into a braising liquid so rich it coats the back of a spoon. You get an average 1 lb package of cross-cut sections, vacuum-sealed and frozen.

Why You'll Love It:

• Rich, Meaty Flavor: Intensely beefy. It builds the deepest stew you will make all winter.
• Gelatin and Collagen: The tissue melts down and gives the sauce body without any flour or cream.
• Marrow in Every Piece: The bones give up as much flavor as the meat around them.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat the pieces dry.
• Brown Hard: Sear every side deeply. On oxtail this is where most of the flavor comes from.
• Braise Long: Cover with stock, wine, or tomato and hold at 300°F for 3 to 4 hours until the meat pulls off the bone.
• Chill and Skim: Refrigerate the pot overnight, lift the fat off the top, then reheat. It tastes better the second day.
• Serve It Over Something: Grits, rice, mashed potatoes, or pasta. You want a landing spot for that sauce.

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